Black Bean Soup
A hearty, warm black bean soup simmered with aromatic vegetables, ground cumin, and broth, partially blended for a creamy texture and finished with a bright squeeze of fresh lime juice.
Equipment
- Large Pot
- Immersion Blender
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion (chopped)
- 1 large carrot (chopped)
- 1 rib celery (chopped)
- 1 red bell pepper (stemmed, seeded, and chopped)
- 4 cloves garlic (minced)
- 60 oz black beans (4 cans, rinsed and drained)
- 32 oz vegetable broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- Kosher salt and black pepper (to taste)
- 1 tablespoon fresh lime juice
- ¼ cup chopped cilantro
- Garnish options: avocado, cilantro, shredded cheese, plain Greek yogurt or sour cream, sliced green onion
Instructions
- Warm the olive oil in a large pot over medium-high heat, then add the onion, carrot, celery, and red bell pepper; cook for about 5 minutes, stirring now and then, before adding the garlic for 2 minutes. The vegetables should be tender and glossy, and the garlic should smell fragrant without turning brown.
- Add the black beans, vegetable broth, cumin, oregano, bay leaf, kosher salt, and black pepper, then lower the heat and simmer for 25 minutes. Look for small, lazy bubbles rather than a hard boil as the broth takes on the aroma of cumin and herbs.
- Remove the bay leaf and partially purée the soup with an immersion blender, or blend 2 to 3 cups in a blender and return it to the pot. Stop when the broth looks opaque and velvety but plenty of whole beans remain for a hearty spoonful.
- Stir in the cilantro and fresh lime juice, then ladle the soup into bowls and add the desired toppings. The lime should smell bright and fresh against the warm spices, and the cilantro should stay vividly green.
Notes
Texture tip: Purée only about one-third of the soup with an immersion blender so the broth becomes velvety while keeping two-thirds of the beans whole. Alternatively, use a fork or potato masher along the side of the pot.
Storage: Cool leftovers completely and store in airtight containers. Store toppings separately to keep them fresh.
Reheating: Warm gently in a saucepan over medium-low heat. Stir in a splash of vegetable broth or water if the soup thickens after sitting.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.